Here's the recipe for my Cherry-Lemon Joy Cookies in process.
Enplumpen the the dried cherries in Lemon Zinger tea. Four tea bags, two cups of water, and two cups of dried cherries. Set aside until you combine the dry ingredients.
Cream the creamables: butter and dark brown sugar.
Combine the wet ingredients: an egg; lemon zest, juice, and extract; vanilla and coconut extracts; some of the enplumpenin' juice--the brewed tea used to enplumpen the dried cherries.
Combine the creamables and wet ingredients. Mix.
Strain the cherries and add to the combined dry ingredients. Then add the dry ingredients to the combined creamables and wet ingredients. Mix.
Scoop the dough balls, smoosh a little to flatten, and bake. Make sure you hold on to a few (or more) of these because they disappear really quickly. No joke!